頁籤選單縮合
題名 | 利用幾丁聚醣脫酸澄清梅汁=Deacidification and Clarification of Mei-Juice with Chitosan |
---|---|
作者 | 阮進惠; 林芬年; | 書刊名 | 中國農業化學會誌 |
卷期 | 37:3 1999.09[民88.09] |
頁次 | 頁403-411 |
分類號 | 463.843 |
關鍵詞 | 梅汁; 果膠酵素處理梅汁; 脫酸; 幾丁聚醣; 幾丁聚醣水解物; Mei-juice; Pectinase treated mei-juice; Deacidification; Chitosan; Hydrolyzed chitosan; |
語文 | 中文(Chinese) |
中文摘要 | 冷凍梅子於解凍後榨漿,部分經100 mesh過濾為粗梅汁,另部分以果膠水解酵素處理後過濾為酵素處理梅汁。對粗梅汁先以幾丁聚醣顆粒(40~60 mesh)脫酸至不同脫酸率(0~83%)後加入不同濃度之幾丁聚醣溶液或不同水解度之幾丁聚醣溶液進行澄清。此外,將粗梅汁及酵素處理梅汁分別以幾丁聚醣脫酸至50%後進行澄清,並比較二者澄清之效果以及各種成分變化。結果發現,在澄清效果方面,粗梅汁於脫酸至40~60%,只在5℃下放置2hr後離心即可達到良好之澄清效果。粗梅汁及酵素處理梅汁於脫酸澄清前,其濁度分別88.5及49.2NTU,而脫酸澄清後降至2.3及3.5NTU。在成分變化方面,粗梅汁及酵素處理梅汁於脫酸後,其有機酸群中,citric acid有明顯減少,果膠含量分別由0.085及0.492 g/100 mL降至0.023及0.035 g/100 mL,蛋白質及總酚類含量稍有降低,但醣類及杏仁□則不變。色澤方面,脫酸澄清前,粗梅汁之L值(透明度)、a值(紅色素)及b值(黃色素)均比酵素處理者為低,於脫酸澄清後二者,除L值增加外,a,b值均減少。 |
英文摘要 | Frozen mei was thawed and pressed into mei pulp. One part was filtered through a 100 mesh-seive giving crude mei-juice, and the other part was treated with Ultrazyme 100G (pectinase) and filtered in the same way. Crude mei-juice was deacidified with chitosan particles (40~60 mesh) to different degrees of deacidification (0~83%) then clarified by adding chitosan solution or chitosan hydrolysates before storing at 5℃ for 2 hr and centrifuging. To compare for the efficiency of clarification and changes in the composition, both crude mei-juice and pectinase-treated mei-juice were deacidified to a deacidification level of 50% before they were clarified by storing at 5℃ for 2 hours and centrifuging. The results showed that the crude and pectinase-treated mei juice had a turbidity of 88.5/42.2 NTU and 2.3/3.5 NTU before and after deacidification and clarification, respectively. As for component change, the citric acid content of the clarified crude and pectinase-treated mei juice appeared to decrease significantly, with a pective substance content of from 0.085 and 0.492g/100 mL to 0.023 and 0.035 g/100 mL, respectively. Both samples showed little change of protein and total phenol contents, and no change of sugar and amygdalin contents. As for color change, the crude mei juice had lower L, a, b values than the pectinase-treated mei juice before clarifying, and both juices showed an increase of the L value and a decrease of the a and b values after clarifying. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。